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Mexican Fish with Green Sauce

1 tb Vegetable oil
6 lb Red snapper, cleaned & boned
Juice of 6 limes
Salt, to taste
Pepper, to taste
Green Sauce
25 lg Romaine lettuce leaves, white part removed
1 Green pepper, cored, seeded and cut in lg chunks
1 sm White onions, cut in chunks
3 Garlic cloves, whole
5 Radish leaves, optional
6 Scallions, green part only
6 sm Italian plum tomatoes, sliced lengthwise
6 lg Stuffed Spanish olives, sliced lengthwise

Coat a large, deep roasting pan with oil and place the fish in the center. Rub it inside and out with the juice of half a lime and sprinkle with salt and white pepper. Refrigerate while preparing sau ce.

Using a blender or food processor, puree lettuce leaves, green pepper, onion, garlic, radish leaves, scallions, remaining lime juice and salt and white pepper to taste. Pour sauce over fish and cove r pan with foil. Marinate in refrigerator, at least 2 hours.

Bake in the middle of 350F oven, uncovered, 20-25 minutes, basting every 5 minutes. Fish is done when flesh is opaque and moist. Carefully transfer to a warm serving platter. Pour sauce over fish. De corate with tomatoes and olives. Serve warm or cold.

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